What's the best way to prevent a soggy bottom crust in homemade blackberry pie?

To prevent a soggy crust, pre-bake your bottom pie crust for about 10-15 minutes before adding the filling. You can also brush the bottom crust with a lightly beaten egg white before adding the filling to create a moisture barrier.

How do I thicken homemade blackberry pie filling?

Common thickening agents for blackberry pie filling include cornstarch, tapioca flour, or all-purpose flour. Whisk the thickener with a bit of sugar before adding it to the blackberries to prevent clumping.

Can I use frozen blackberries for homemade blackberry pie?

Yes, you can use frozen blackberries. Do not thaw them before using. Just add them directly to your pie filling recipe. You may need to adjust the amount of thickener as frozen berries release more moisture.

What's the secret to a flaky pie crust?

The key to a flaky pie crust is to keep the ingredients cold, especially the butter or shortening. Cut the fat into the flour until it resembles coarse crumbs, and use ice water to bring the dough together. Avoid overmixing, and chill the dough before rolling it out.

Homemade Blackberry Pie: 7 Easy Secrets for Perfect Results

Name: Homemade Blackberry Pie: The Easiest Recipe EVER!
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon salt; 1 cup (2 sticks) cold unsalted butter, cut into ½ inch cubes; ½ cup ice water; 6 cups fresh blackberries, rinsed and gently patted dry; ¾ cup granulated sugar; ¼ cup all-purpose flour; 2 tablespoons lemon juice; 1 teaspoon lemon zest; ¼ teaspoon ground cinnamon; 2 tablespoons butter, cut into small pieces; 1 large egg, lightly beaten (for egg wash); Turbinado sugar, for sprinkling (optional)

Description

A classic homemade blackberry pie with a flaky crust and sweet, juicy blackberry filling. This recipe is easy to follow and perfect for summer!

Ingredients

Scale

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into ½ inch cubes
½ cup ice water
6 cups fresh blackberries, rinsed and gently patted dry
¾ cup granulated sugar
¼ cup all-purpose flour
2 tablespoons lemon juice
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces
1 large egg, lightly beaten (for egg wash)
Turbinado sugar, for sprinkling (optional)

Instructions

Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Gather the dough into a ball, divide in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large bowl, gently combine the blackberries, granulated sugar, flour, lemon juice, lemon zest, and cinnamon.
Assemble the Pie: On a lightly floured surface, roll out one disc of dough into a 12 inch circle. Carefully transfer it to a 9 inch pie plate, gently pressing it into the bottom and up the sides. Trim the edges, leaving about a ½ inch overhang.
Pour the blackberry filling into the pie crust, then dot with the small pieces of butter.
Roll out the second disc of dough into a 12 inch circle. Cut into strips for a lattice top, or leave whole with slits cut to vent the steam. Arrange the lattice top (or place the whole top) over the filling. Trim and crimp the edges to seal, pressing firmly with a fork, if desired.
Brush the top crust with the lightly beaten egg wash, and sprinkle with turbinado sugar, if using.
Bake the Pie: Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
Let the pie cool completely on a wire rack before slicing and serving. This will allow the filling to set.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 18g
Saturated Fat: 11g
Carbohydrates: 45g
Fiber: 3g
Protein: 4g
Cholesterol: 50mg

Keywords: blackberry pie, fresh blackberry dessert, homemade pie, summer dessert